Sweet, bright and tart lemon raspberry pie made of four components: a cinnamon oatmeal sucree crust, a smooth, creamy raspberry custard filling (made in one bowl – no need to temper any eggs), a layer of sharp lemon curd and a fluffy layer of crushed …
innovative recipes for the home baker
Housed in a flaky, all-butter pie crust is a two berry curd: tart cranberry and sweet blueberry. The curd is silky and lush and atop it sits a naturally fuchsia colored meringue made from pure cranberry juice and blueberry powder.
Crispy, buttery pistachio baklava crust filled with the smoothest most lush and lemony filling ever. A pinch of saffron takes this pie over the top and is unlike anything you’ve had before.
Atop a fudgy, deeply chocolatey brownie bottom sits a luscious, wonderfully tart raspberry filling. If you are a fan of raspberries and chocolate, this is for you!
These are a little bit summer (blueberry!) and a little bit fall (pomegranate!) and together make an absolutely wonderful combination. This is the perfect way to use up those blueberries you froze after hand-picking way too many in the summer. Pomegranate, in season late October and through November, makes these galettes the perfect thanksgiving or holiday dessert.
This is one bold orange dessert: tangy but sweet, strong in flavor but delicate in texture. The citrus flavor is prominent and has such a fresh quality so that when you have cleaned your plate, you somehow feel refreshed rather than heavy with dessert.
Combining the best of summer flavors (lemon) and the best of winter (cranberry) , this tart is a true standout dish. The curds are made separately and swirled together for perfect balance of sweet and tart. The beautifully contrasting filling is held together by a giant cookie crust. Each slice is so intense, it will make all your sense tingle.